Zozzona
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Added 2025-02-11
Updated 2025-02-11
Ingredients
| 50g | Diced guanciale |
| 100g | Pork sausage |
| 50g | Onion diced |
| Red pepper flakes | |
| 1 c | Tomato puree |
| 1 | Whole egg |
| 1 yolk per serving | |
| 25g | Pecorino romano |
| 2g | Freshly ground black pepper |
Instructions
Cooking mode
- Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
- Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
- When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
- Stir till the eggs thicken and the sauce is creamy.
- Then add a splash of pasta water to achieve your final desired sauciness.